Curried Tomato Salad

March 14, 2016 (Last Updated: June 29, 2020)
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A close up of curried tomato salad served in a romaine lettuce leaf

For my sister’s recent birthday dinner, I created a Caribbean experience. We sipped Painkiller cocktails while dining on curried tomato salad, curried citrus rice, and a twist on jerk chicken topped with slices of caramelized carambola, or star fruit. The curried citrus rice is one of my long-time favorites, while the painkiller is perfection, and seriously took us back to the Caribbean. I’ll be sharing that recipe in the near future.

overhead view of a plate of Caribbean style food

Today I’m focusing on the curried tomato salad. It seems so unassuming, but it seriously stole the show! It’s incredibly easy to make, and begins with a combination of diced peeled, seeded tomato, and onion. Red onion is the best choice, but I used a brown onion I had on hand and it still turned out really well.

overhead view of a plate of romaine lettuce cups filled with curried tomato salad

The dressing is super straight-forward: mayonnaise, parsley, and curry powder. I use reduced fat mayo for all my mayo needs. It makes me feel just slightly less guilty. The curry powder I used was obtained on our recent Southern Caribbean cruise on the island of Grenada, otherwise known as the Spice Isle. I used the same curry powder as well as bay leaves from Grenada in the rice, and nutmeg from Grenada grated over the painkiller cocktails. It was just about as authentic as we could get!

A close up of a romaine lettuce cup with curried tomato salad

We LOVED this curried tomato salad. It boasts freshness from the tomatoes, sharpness from the onions, creaminess from the mayo, and delicious curry flavor. And of course don’t forget the crunch from the lettuce. I use romaine lettuce as my vessel for this salad, but any lettuce cups will do.

a closeup of a row of romaine lettuce cups filled with tomato salad

Stay tuned for additional posts featuring recipes from this delicious Caribbean-inspired dinner!

romaine lettuce cups with curried tomato salad arranged in alternating directions
A close up of a romaine lettuce cup with curried tomato salad

Curried Tomato Salad

Victoria
A Caribbean inspired summer salad of chopped tomatoes in a curried dressing, served in lettuce cups for a crisp finish.
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Salad, Side Dish, Snack
Cuisine Caribbean
Servings 6 servings
Calories 214 kcal

Ingredients
  

  • 3 tomatoes peeled, seeded, and diced
  • 1 large red onion chopped
  • Salt and pepper to taste
  • 3/4 cup mayonnaise
  • 1/4 cup minced parsley
  • 1 tablespoon curry powder
  • Loose-leaf lettuce or romaine lettuce

Instructions
 

  • Combine the onions and tomatoes in a bowl. Add the salt and pepper, and chill the mixture well.
  • In a small bowl, mix together the mayonnaise, parsley, and curry powder. Add the curry dressing to the tomato mixture, and mix well. Spoon the tomato-onion mixture onto lettuce leaves, and serve immediately.

Notes & Nutrition

From The Sugar Mill Caribbean Cookbook
Servings 6.0 * calories 214 * Total Fat 21 g * Saturated Fat 3 g * Monounsaturated Fat 5 g * Polyunsaturated Fat 12 g * Trans Fat 0 g * Cholesterol 12 mg * Sodium 230 mg * Potassium 202 mg * Total Carbohydrate 6 g * Dietary Fiber 2 g * Sugars 3 g * Protein 1 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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